Here's a super compact guide on how to make spicy weed chili oil. Completely masks the herbal taste, goes fire on noodles, rice, and dumplings.
What you need (for 250 ml):
Base: 250 ml of olive oil or regular refined vegetable oil.
Buds: 2–5 g of decarbed weed – but don't grind it into dust or it'll burn.
Spices: 1–2 tbsp chili flakes, 1–2 dried whole chilies (crumbled), 2–4 garlic cloves (crushed), pinch of salt.
Step-by-step (let's go):
1. Prep: Decarb your buds in the oven first to activate the THC.
2. Cook: Pour oil into a pan, heat it up (to around 160°C / 320°F, make sure it doesn't smoke). Toss in garlic and chilies, followed by the decarbed buds.
3. Simmer: Simmer on low heat for 30–45 minutes. Stir occasionally so nothing burns.
4. Strain: Let it cool for 15 minutes, then run it through a fine strainer or cheesecloth. Don't squeeze the leftover bud too hard, or it'll taste bitter.
5. Store: Pour into a clean jar. Store in a dark, cool cupboard. If you added fresh garlic, keep it in the fridge and use it up quickly (within 2 weeks). Pure spicy oil base lasts 4–6 weeks.
How to use it and avoid a bad trip:
Use as a sauce: Drizzle it over the finished dish (ramen, noodles, dumplings) before serving. Don't fry with it on high heat, or all the THC will burn off.
Math out the dose: Using 2 g of buds (with 20% THC) will give you around 280 mg of THC total after extraction losses.
Take it easy: Edibles take 30–120 minutes to kick in. Do NOT double-dose early if it hasn't hit you yet – you'll get blasted into space like Gagarin)
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